Tiramisu

With my recent obsession with baking macarons, I've found that I'm left with heaps of egg yolks with which I have no idea what to do. Till I found this recipe, that is! The quickest thing to whip up (next to the mango cream tart) with only one downside: the chilling time. I'm pretty impatient with anything that calls for a period of time between baking and eating. (Yes macarons, I'm looking at you.)

This is one of my go-to recipes when I need to whip something up in a jiffy but am still under the pressure to impress. Everyone I've made this for has loved it, including an Italian lady who visited our church. (win!)

Tiramisu Recipe:
1 packet of Sponge Fingers (Savoiardi biscuits)
Cocoa powder for dusting
Dark chocolate, shaved

For the cream:
3 egg yolks
2 eggs whites
1/3 cup caster sugar
250g mascarpone
300ml thickened cream, whipped

For soaking the biscuits:
1 cup Tia Maria (you can also use Marsala)
1 cup strong coffee, cooled

To make the coffee:
I used 5 tbsp of international roast coffee powder and dissolved it in just enough hot water to fully dissolve it, then filled in the rest of the cup with water at room temperature. (you know how I am with waiting) You can use your coffee machine or any other method you may have to make a strong cuppa.


To assemble:

1. Mix coffee and Tia Maria in a shallow dish that allows you to dip your sponge fingers in easily.
2. Whisk egg yolks and caster sugar in an mixer until pale.
3. Add in whipped cream and mascarpone and mix only until it's just combined.
4. Using an electric beater, beat egg whites until soft peaks form. Then, spoon the eggs whites into the mascarpone mixture from step 3.
5. Dip the "un-sugared" or smooth side of the sponge finger into the coffee mixture for 2 seconds. Do not soak it for too long as the biscuit continues to soften with that little amount of coffee while its in the fridge. Soaking it in the coffee for too long may make them too soggy.
6. Layer the sponge fingers in the base of your tiramisu dish/cup. An 8 inch dish is recommended, but I have also made them in several little cups for dinner parties. If you're using cups or any small dish that requires you to break the sponge fingers, soak the sponge fingers first then break them for less mess.
7. Cover this with 1/3 of the cream mixture.
8. Using a sieve of a flour sifter, sift cocoa powder over the cream. Cover the cocoa powder with a thin layer of the shaved dark chocolate.
9. Cover with glad wrap and chill in the fridge for at least 2 hours. (Boo!)

What more of an excuse do you need to make macarons when you now have a 2-for-1 recipe?

Have fun!